[Sticky] Beef & Broccoli Breakfast Muffins

These muffins make a great protein rich breakfast or snack option, ideal for batch cooking.

Ingredients:

• 2 tbsp olive oil or butter
• 1 small red onion, finely diced
• 1 cup organic broccoli florets, roughly chopped
• 1 cup organic kale (leaves only), rinsed and finely chopped
• 250g/9 oz. grass fed ground/minced beef
• Sea salt
• 2 organic free range medium eggs, beaten

Method: Makes 8 Muffins / Prep Time 12 Minutes – Cook Time 30 Minutes

1. Preheat the oven to 360 degrees Fahrenheit, 180 degrees Celsius, 160 for fan assisted. Select a nonstick cupcake tray and lightly oil 8 of the muffin tray cups.

2. Heat two tablespoons of olive oil or butter in a frying pan/skillet over a low/medium heat. Add the diced onion and chopped broccoli florets. Sweat the vegetables for 3-4 minutes until just tender.

3. Add the chopped kale to the pan, stir to combine and remove from the heat. Set aside to cool.

4. Add the ground/minced beef to a large mixing bowl. Add the cooled vegetables. Season generously with sea salt and mix together well to combine, distributing the vegetables throughout the beef.

5. Add the beaten egg to the beef mixture and stir well. Mix everything together so that the beef and vegetables are well combined with the egg.

6. Divide the mixture evenly between the oiled muffin cups. Pat the tops of each down with a spoon so that it is flat.

7. Transfer to the oven to bake for 22-25 minutes or until completely cooked through and golden brown all over. Allow to cool and firm a little then carefully ease the beef muffins from the tray using a spatula.

Nutritional Information Per Muffin:

• 2g carbs
• 1g fibre
• 8g fat
• 10g protein
• 122 kcals